Crispy Potato Wedges with Homemade Garlic Aioli

Crispy oven-baked potato wedges are great, but a homemade garlic aioli takes them to the next level. This recipe takes about 45 minutes and the sauce comes together in one bowl. The Götze Mavo Sauce Knife handles the mixing and the Garlic Peeler speeds up the prep.

Serves 4 | Prep: 15 min | Cook: 30 min | Total: about 45 min | Calories: about 620 kcal per serving (estimate)

Ingredients

Wedges

• 4 medium potatoes, cut into wedges
• 3 tbsp olive oil
• 1 tsp paprika
• Salt and pepper

Aioli

• 1 egg yolk (room temperature)
• 1 tsp lemon juice
• ½ tsp mustard
• ¾ cup neutral oil
• 2 garlic cloves
• Pinch of salt

Instructions

1. Preheat the oven to 220°C (425°F). Toss the wedges with oil, paprika, salt and pepper. Bake on a tray 30 minutes, turning once, until golden.
2. Meanwhile, peel the garlic with the Götze Garlic Peeler and mince finely.
3. In a tall bowl, combine the yolk, lemon juice, mustard and salt. Use the Mavo Sauce Knife to mix while adding the oil in a very thin stream until thick and creamy.
4. Stir in the garlic and adjust salt and lemon.
5. Serve the wedges hot with the aioli.

Pro tip: Have the egg and oil at room temperature, and add the oil slowly at the start so the aioli doesn't split.

The Götze tools you need:

→ Götze Premium Garlic Peeler
→ Götze Mavo Sauce Knife